Pecan Caramel Clusters

12 Servings

1 c Cream,Light
1 c Sugar
1/2 c Light Corn Syrup,Karo
1/4 t Salt
3 T Butter (Or Regular
-Margarine)
1/2 t Vanilla
2 1/2 c Pecans,Chopped
6 oz Chocolate Chips,Semi-Sweet

Heat the light cream in a heavy 2-quart saucepan to lukewarm (110
degrees F.). Reserve 1/2 c cream and set it aside. Add the sugar,
corn syrup and salt to the remaining 1/2 cup of cream in the
saucepan. Cook over medium heat, stirring constantly, until the
mixture boils. Slow stir in the reserved cream. Cook, stirring
constantly, for 5 minutes. Stir in the butter, 1 tsp at a time,
stirring constantly. Cook over low heat, stirring constantly, until
the mixture reaches the soft ball stage, (234 Degrees F.) on the
candy thermometer. Remove from the heat and stir in the vanilla.
Arrange the pecans on a waxed-paper lined baking sheet. Drop the
mixture by teaspoonfuls onto the pecans. As the clusters cool,
remove with a metal spatula to another waxed-paper lined baking
sheet. Push the remaining pecans together and repeat until all of
the candy mixture is used. If the mixture becomes too thick, heat
over low heat. Melt the chocolate chips over hot water and stir
until smooth. Spread on the top of each pecan cluster. Let stand
until the chocolate is set and store the candies in a cool place.

Makes about 4 dozen.

Pecan Cashew Popcorn Balls

1 c Sugar
1 c Brown sugar,firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves,toasted
2 c Cashews,lightly toasted
8 c popcorn,Popped

Combine the granulated sugar, brown sugar, corn syrup and water in a
heavy pan fitted with a candy thermometer and place over high heat.
Bring mixture to a boil and add the butter, stirring until it has
melted. Continue cooking until the mixture reached 350, 20-30
minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn
together. Carefully pour the hot syrup over the popcorn- nut mixture.
Carefully, but quickly, toss the mixture with a long-handled wooden
spoon to coat the popcorn and nuts completely with syrup. As soon as
the mixture is cool enough to handle, quickly shape into 3″ balls and
place the balls onto a nonstick or lightly oiled baking sheet to
coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls
individually in squares of amber cellophane, tied up with gold or
orange and black ribbon (these are meant for Halloween). Or pile the
balls together into a basket with red apples and wrap the basket up
in cellophane with orange and black ribbon. Or place the balls in a
brown paper bag and tie with a ribbon.

Pecan Pralines – Dupree

24 Servings

2 c Sugar
1/2 c Light corn syrup
1/2 c Water
2 c Pecan halves
1/4 c Butter
1 T Vanilla

Heat the sugar, syrup, water, and pecans in a heavy saucepan until
the sugar is disolved. Bring the mixture to the boil, stirring
occasionally, until it reaches the soft ball stage (240F). Remove the
saucepan from the heat and add butter and vanilla.

Allow candy to cool. Whip until the mixture gradually changes to
an opaque color and becomes creamy. Drop by tablespoonfuls onto a
buttered cookie sheet and allow to harden.

Makes two dozen.

Peppermint Fudge Squares

2/3 c Evaporated milk
1 2/3 c Sugar
2 T Butter
1/2 t Salt
2 c Marshmallows (mini’s)
1 1/2 c Chocolate chips
1/2 t Peppermint extract
1/2 c walnuts,Chopped

Mix milk, sugar, butter and salt in a pot. Bring to a full boil,
then boil for 5 minutes stirring constantly. Remove from heat. Add
marshmallows, chocolate chips, flavoring and walnuts. Stir
vigorously until marshmallows are melted and thoroughly blended.
Pour into 8 inch square pan. Chill. Makes about 2 pounds.

Peppermint Jelly Candy

6 Servings

2 T Water
2 (3 oz) packages liquid fruit
-pectin
1/2 t Baking soda
1 c Sugar
1 c Light corn syrup
1/2 t Peppermint extract
3 Drops green food color
Sugar (or coarse sugar)

For best results, follow the directions carefully to avoid
undercooking the mixtures. No candy thermometer is necessary for
this old-fashioned candy shop candy.

Line 8 inch square pan with foil, butter foil. In small saucepan,
combine water and pectin. Stir in baking soda. In medium saucepan,
combine 1 cup sugar and corn syrup. Cook both mixtures over high
heat until foam starts to disappear on pectin mixture and sugar
mixture comes to full rolling boil (one that cannot be stirred down),
about 3 to 5 minutes,stirring both constantly. Slowly pour pectin
mixture into sugar mixture, stirring constantly. Continue to boil
for 2 minutes, stirring constantly. Remove from heat; stir in
peppermint extract and food color. Pour into foil-lined pan. Cool
until firm.

Remove candy from pan by lifting foil. With wet knife or
scissors,cut into small pieces or desired shapes. Roll in sugar.
Store loosely covered.

Peter’s Cream Of Pumpkin Soup

1 t Safflower oil
1 lb Pumpkin,fresh
-cut in chunks
-=OR=- Pumpkin,Canned
1 Yellow onion
– peeled and,Chopped
1 sm Garlic clove
– peeled and,Crushed
2 Celery stalks,chopped
1 Stalk fresh thyme,-=OR=-
1/2 t -Dried thyme
1/2 Bay leaf
5 c Chicken broth
1 1/2 T Low-fat white cheese
-Such as cottage cheese
– farmer’s cheese
– cream cheese (or ricotta)
1 T Non-fat powdered milk
1/2 c Parsley,chervil and chives- (minced)

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and
the pumpkin, if using canned; bring to a boil, reduce heat, and
simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10
minutes (canned pumpkin). Puree mixture in batches in a blender. Pour
pureed soup through a fine strainer back into saucepan and return to
boil. If it seems too thick, thin with a little hot broth or water.
(Can be made to this point up to 2 days in advance and refrigerated,
loosely covered.) Before serving, reheat soup to boiling. Pour back
into the blender and add the cottage cheese and powdered milk. Blend
20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup
bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
Serve immediately.

Petite Peas With Thyme And Garlic

6 Servings

1 T Olive oil
1 Garlic clove,large,minced
1 pk Peas,petite,frozen(16 oz)
1/2 t Thyme,dried
2 c Romaine lettuce,chopped
Seasoned salt
Pepper,freshly ground

1. Heat oil, garlic and peas in a skillet. Add thyme and lettuce.

2. Mix well, then cover and steam over low heat for 5 minutes. Peas
should be bright but tender and lettuce should be wilted. Add
seasoned salt and pepper to taste.

Pineapple Bavarian Cream

8 Servings

2 T Gelatin,unflavored
1/3 c ,Water, cold
2 Egg,separated
1/2 c Sugar
1 1/2 c Milk,hot
2 c Whipped cream
2 T Lemon juice
1 Grenadine pineapple rings
1 Creme de menthe pineapple
-rings
1 Cherry,maraschino

Servings: 8

Soak the gelatin in cold water. Beat the egg whites until stiff; set
aside. Beat the egg yolks slightly, add sugar and combine with hot
milk, cook in a double boiler until the mixture coats the spoon as
for custard. Dissolve the gelatin in the hot custard. Cool, then
fold in the whipped cream, the egg whites and the lemon juice. Line
a mold with three grenadine pineapple rings and two creme de menthe
pineapple rings and red cherries and fill with the Bavarian cream
mixture. Chill for several hours until firm, and turn out on a platter. For Christmas use holly as a garnish. To unmold a gelatin mixture, dip quickly into hot water and invert on a serving dish.

Pineapple Upside-Down Loaf

6 Servings

8 oz Pineapple rings,drained
4 Maraschino cherries,halved
2 pk Coffee cake mix (10.5 ozs.
-each)
2 Eggs
1 c Milk,divided

Preheat oven to 350 degrees F. Generously butter the bottom and
sides of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half.
Place 4 pineapple-ring halves decoratively on the bottom of the
prepared pan, and the remaining 4 halves standing along the long
side of the pan. Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves. Sprinkle bottom and sides
of the pan with 1 1/2 packets of the crumb mixture from coffee-cake
mix. Discard remaining crumb mixture. Prepare bags of coffee-cake
mix with eggs as package directs, but use the milk instead of water
called for. Squeeze batter from both bags gently over streusel,
pineapple, and cherries. Let stand 10 minutes. Tap pan gently on
counter to release any air bubbles. Bake 40 to 50 minutes, or until
a wooden pick inserted in the center comes out clean. Let cool on a
wire rack for 20 minutes. With a long, serrated knife, cut the top of
the bread level with the top of the pan. Invert bread onto a serving
plate while warm. To serve, cut with a sharp (not serrated) knife.

Pineapple-Apricot Jam

20 oz Pineapple,Crushed, 1 Cn
6 oz Maraschino Cherries,1 Jar,*
8 oz Dried Apricots,Cut Into 1/4
1/4 c Water
3 1/2 c Sugar
2 T Lemon Juice
3 oz Fruit Pectin,Liquid,1 pouch

* Drain, reserving 1/3 cup of the syrup, the cherries and cut up
in small pieces.

Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover. Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes. Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months.